ak399@cleveland.freenet.edu (Carole A. Resnick) (06/25/91)
Peasant Torte
1 cake yeast
2 Tablespoons warm milk
4 cups flour, sifted
1 1/2 cups butter
1/4 cup sugar
1 cup sour cream
Dissolve yeast and a little of the sugar in the milk. Work butter into
the flour as for pie crust. Add remaining sugar, salt, and yeast
mixture. Stir in sour cream and egg yolks. Knead dough well on
lightly floured board. Divide dough into four balls, wrap each
separately and refrigerate for several hours (or overnight). Remove
from refrigator 1/2 hour before rolling.
Preheat oven to 350xF.
Roll out balls of dough, fit into a 9 x 13-inch ungreased pan. Spread
dough with one of fillings, repeat process 2 more times. Brush final
layer with unbeaten egg white.
Bake for 40 minutes.
Poppy Seed Filling
1/2 pound ground poppy seed
1/2 cup sugar
1/2 tsp grated lemon peel
1/2 cup milk
Heat; but do not boil all ingredients.
Nut Filling
1/2 pound ground walnuts
1/4 cup sugar
few drops vanilla
1/4 cup milk
Heat' but do not boil all ingredients
Carole A. Resnick